지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.6 No.3
- 발행연도
- 2001.9
- 수록면
- 187 - 191 (5page)
이용수
초록· 키워드
오류제보하기
Effects of kochujang (Korean red pepper soybean paste) extracts on tumor formation, natural killer (NK) cell activity in spleen and glutathione S-transferase (GST) activity in liver were investigated in the sarcoma-180 cell transplanted mice. Inhibitory effects of these samples on lung metastasis of colon 26-M3.1 cells were also evaluated in the Balb/c mice. The injection of methanol extracts from traditional kochujang Ⅰ (TK Ⅰ, 0-day fermented), Ⅱ (TKⅡ, 6-month fermented), commercial kochujang (CK, 1-month fermented) and red pepper powder (RPP) significantly reduced tumor formation in Balb/c mice (p＜0.05). TKⅡ decreased tumor growth by 46% compared with control, resulting in the smallest tumor weight. The transplantation of sarcoma-180 cells increased the spleen/body weight ratio of Balb/c mice, while TKⅠ and TKⅡ significantly decreased this index (p＜0.05). The effect of TKⅡ and CK, fermented kochujang, on the NK cell activity of splenocytes was higher than that of sarcoma-180 cells transplanted control group. TK Ⅱ recovered the activity of hepatic GST that was decreased by the transplantation of sarcoma180 cells in to the mice. All kochujang-treated mice had significantly fewer lung metastatic colonies than control mice. TKⅡ was the most effective in inhibiting lung metastasis of colon 26-M3.1 cells. These results indicated that optimally ripened (6-month) TK had more suppressive effects on tumor formation and lung metastasis than RPP and kochujang without fermentation and commercially prepared kochujang in mice.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGMENTS
REFERNCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
고지방식이를 섭취한 흰쥐에서 고추장의 체중 및 지방조직과 혈청내의 지질감소효과
한국식품영양과학회지
2003 .08
-
고추장 제조시 발효가 항돌연변이 및 in vitro 항암효과에 미치는 영향
Food Science and Preservation
2014 .12
-
Reduced Leptin and Raised Glycerol Secretions in Mouse 3T3-L1 Adipocytes by Garlic-added Kochujang
Journal of Food Science and Nutrition
2006 .06
-
Inhibitory Effect of Kochujang Extracts on Chemically Induced Mutagenesis
Journal of Food Science and Nutrition
1999 .03
-
[P8-146] Evaluation of A Biological Function of Traditionally Fermented Kochujang
한국식품영양과학회 학술대회발표집
2007 .10
-
Wild Date Palm (Phoenix sylvestris Roxb.) Husbandry in the Rural Southern Region of Bangladesh: Production, Marketing and Potential Contribution to Rural Economy
Journal of forest and environmental science
2011 .01
-
The Present Status of Kochujang (fermented hot pepper - soybean paste) in Korea and Its Future
한국식품영양과학회 학술대회발표집
2004 .11
-
Inhibition of Tumor Formation and Changes in Hepatic Enzyme Activities by Kimchi Extracts in Sarcoma - 180 Cell Transplanted Mice
Journal of Food Science and Nutrition
2000 .03
-
Characteristics of Taste Components of Commercial Kochujang
Food Science and Biotechnology
2003 .04
-
Isolation and Identification of Bacillus cereus from Fermented Red Pepper-Soybean Paste (Kochujang), and Its Heat Resistance Characteristics
Food Science and Biotechnology
2008 .02
-
[P5-28] Effects of Red Ginseng and Fermented Herbal Extract on the Antioxidant Activity and Sensory Property of Kochujang
한국식품영양과학회 학술대회발표집
2010 .10
-
Fermented Wheat Grain Products and Kochujang Inhibit the Growth of AGS Human Gastric Adenocarcinoma Cells
Journal of Food Science and Nutrition
2005 .12
-
홍삼첨가 고추장의 관능적 특성 및 미생물과 효소력의 변화
한국식품영양과학회지
1999 .08
-
Fermented Kochujang Supplement Shows Anti-obesity Effects by Controlling Lipid Metabolism in C57BL/6J Mice Fed High Fat Diet
Food Science and Biotechnology
2008 .04
-
저장조건에 따른 전통고추장의 성분 특성 변화
한국식품과학회지
2002 .06
-
Flow Properties of Kochujang Using Back Extrusion Method
Food Science and Biotechnology
2000 .10
-
Color, Textural Characteristics and Sensory Quality of Strawberry Puree-Substituted Kochujang during Fermentation
Journal of Food Science and Nutrition
2008 .06
-
Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder
Food Science and Biotechnology
2001 .06
-
韓國在來式고추장熟成中의 主要成分 및 微生物의 變化
한국식품영양과학회지
1987 .08
-
Quality Characteristics of Kochujang Prepared with Different Meju Fermented with Aspergillus sp. and Bacillus subtilis
Food Science and Biotechnology
2008 .06
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-511-018076676